I found another way that works well for me and that is to use a can with a lip to smash with. The lip keeps you from totally smashing the clove and makes it easy to peel. Sticky fingers and garlic skins are just one of those things you have to deal with, unfortunately.

__________________

__________________
If you can't see the bright side of life, polish the dull side.

I find the squashing method works ok. I've also tried blanching it but I find garlic is always sticky to work with no matter what methods I try.

I'm interested in trying the freeze method though. Get the work outta the way them freeze. That's sounds like a great idea. How long would it keep?

Welcome to DC JSHART,

I only freeze a few zip lock bags full--flattened out, to make them easier to store and I use them within a few months. I don't know how long they'll last. I just make up a new batch every few months.
I put a little oil in the processor when I grind them. (you can't refrigerate them without adding acid/salt/sugar--it's not good,)
I store the rest of the cured unprocessed garlic in a cool dark place in the basement and it keeps until the next year's harvest--or almost that long.

I do use the ' pre-peeled' Garlic. As far as taste goes, Ive had no issues with it. Storage can be another issue. It is sold here by the pint ( in closed plastic containers). I always open it at the store and smell it, and over look to make sure im not getting anything spoiled or moldy. I store it in the fridge. You cant keep it Completely covered, or it can get slimy or moldy. And you cant keep it %100 open, or it dries out. Even when you leave it a slightly open ( like I do), the fridge takes on the smell of garlic ( which i personally dont mind, but im sure others do). Also, a pint of garlic is quite a bit. I can keep it fresh for about a week to two weeks. Usually Ill make some garlic/ oil in advance, and use it throughout the week on pasta or whatever. As far as the pre chopped stuff, that ( to me) doesnt taste like garlic at all. Its kinda tangy and oily. I used it once and never again.

It goes without saying that it is better to peel it yourself. But sometimes you need a shortcut, and I preferred the peeled in a jar to those little jars of minced garlic that seem bitter to me. No, of course it isn't as good.

As far as how long it lasts; I couldn't tell you. garlic-loving family. I've never tried freezing it, but it occurs to me that it might work.

One year I couldn't get garlic that was worth the trouble of peeling it to save my life, and wished with my whole heart that this product was available.

Thanks everyone for all suggestions. I took the plunge today and bought a pack. I like that it's from California. A lot of garlic I see is from China. It's was $4.99 a pound and the pack I bought was $2.79. There's actually a lot of cloves in the pack. We love garlic, so I think I'll get through it within two weeks. I'll see how long it lasts. It's been in my fridge since early this morning and there's no odor at all.

Thanks everyone for all suggestions. I took the plunge today and bought a pack. I like that it's from California. A lot of garlic I see is from China. It's was $4.99 a pound and the pack I bought was $2.79. There's actually a lot of cloves in the pack. We love garlic, so I think I'll get through it within two weeks. I'll see how long it lasts. It's been in my fridge since early this morning and there's no odor at all.

It should last for a few weeks. I have purchased the large jar at Costco (I'm thinking they are 2 lbs) for making pickled garlic, If I don't use it all right away, I check every few days for any cloves that might be starting to deteriorate and remove them. I have also thrown the last few into the freezer if I know I won't be able to use them before they spoil. (not as good as fresh but okay in an emergency)
;-)

That's the easy part, Alix. How do you keep the paper from flying everywhere on its way to the garbage? And then there's the stuff that sticks to you chef's knife, and then your finger, and you can't flick it off so you end up having to wash your hands, then you find more on your cutting board... I hate working with garlic sticky sticky sticky

I did buy the chopped stuff before when I was making several fatties. No comparison to the fresh stuff, but "oh so good" to work with
And I've seen the whole, peeled garlic recently, too. I was wondering how it compared to the jarred garlic.

Hi! I'm new - just started today - but I saw your post and couldn't resist! Looove garlic!! The trick to keeping the paper from flying out and the garlic from sticking - the oils in the garlic cause that - wet your knife and your hands before handling it. Also, wet your knife when you mince the garlic as well. It will make for a much easier and better mincing experience.